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Crispy Sweet Potato and Red Lentil Patties That Delight

CRISPY SWEET POTATO & RED LENTIL PATTIES That Delight! made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup red lentils rinsed
  • 2 medium sweet potatoes grated (about 2 cups)
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground coriander
  • Salt to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup all-purpose flour or chickpea flour for a gluten-free alternative
  • Oil for frying olive oil or coconut oil
  • 1 avocado for the sauce
  • 1 garlic clove for the sauce
  • 1 tablespoon lime juice for the sauce
  • Salt to taste (for the sauce)
  • Water as needed (for the sauce)

Method
 

  1. Add red lentils to a saucepan with 2 cups of water. Bring to a boil, then simmer for about 10–12 minutes, or until soft and water is mostly absorbed. Drain any excess water and let cool slightly.
  2. In a large bowl, combine the cooked lentils, grated sweet potato, onion, garlic, cumin, paprika, coriander, salt, pepper, and cilantro. Mix until it holds together. Let sit for 5–10 minutes.
  3. Heat a skillet over medium heat with a drizzle of oil. Scoop the mixture and form it into small patties. Cook for 3–4 minutes per side or until golden and crisp. Repeat in batches.
  4. In a blender or food processor, combine avocado, cilantro, garlic, lime juice, yogurt, salt, and a little water. Blend until smooth and creamy.
  5. Serve the patties warm, topped or dipped with the creamy avocado cilantro sauce.
  6. Notes: Allow the mixture to rest for better binding. Adjust seasoning according to taste. For a spicier kick, add chili powder or diced jalapeños. These patties freeze well; store them in an airtight container.

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